Baja Citrus Chicken Salad Bowl

This Baja Citrus Chicken Salad Bowl recipe is made with mouthwatering ingredients.

A delightfully delicious citrus and beer marinade that creates tender, juicy and flavorful meat, that is cooked then mixed with a medley of colorful vegetables, tomatoes and black beans, all served over a bed of peppery baby arugula.

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Baja Citrus Chicken Salad Bowl

2 pounds chicken breast, chopped, 1-inch squares

1 can (15.5 ounces) black beans, rinsed and drained

1 1/2 cups fresh corn kernels

1 cup cherry tomatoes, orange colored, halved

1 cup red bell pepper, seeded, diced

1/2 cup red onion, finely diced

3 cups baby arugula

Marinate chopped chicken breast meat (recipe for marinade follows below).

Cooking Marinated Meat

Place a large nonstick skillet over medium high heat. Add chicken to skillet (without marinade). Cook, stirring occasionally, until chicken pieces are cooked through, about 6-8 minutes. Remove from heat and set aside.

Preparing Baja Citrus Chicken Bowls

In the bottom of a large salad bowl add desired amounts of olive oil, balsamic vinegar, salt and pepper to taste. Next add chicken, beans, corn, tomatoes, bell peppers, onion, and mix well.

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Place one to two hand fulls of baby arugula greens into a large soup bowl and top with the meat mixture. Sever and enjoy!!

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Baja Citrus Marinade

6 ounces Mexican beer

1/3 cup fresh orange juice

1 teaspoon grated orange juice

2 tablespoons red wine vinegar

2 tablespoons soy sauce

1/4 cup avocado oil

1/2 cup onion, minced

2 tablespoons garlic, minced

2 teaspoons salt

1 teaspoon cayenne pepper

Place all of the ingredients into a blender and process the mixture until combined. Pour the marinade over the chopped chicken breast meat. Cover bowl with plastic wrap and place in the refrigerator for 30 minutes to 1 hour.

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Enjoy The Favorite Meals In A Bowl

• Umami Ginger Pork Rice Bowls
• Thai Salmon Noodle Bowl

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